Well, I’ll be darned if there’s anything more gratifying than seeing the faces of my loved ones light up as they spoon into a steaming bowl of wholesome goodness. Ah, the sheer pleasure I derive from fanning the flames of hospitality with my cooking is beyond words. One dish that never fails to hit the bullseye is the classic Italian Pasta e Fagioli, or as it colloquially called, ‘Pasta and Beans’. Nothing less than comfort in a bowl, folks!
Now, you might think, ‘beans and pasta, really?’ But let me tell ya, the secret’s in the sauce. In fact, in my opinion, conjuring the savory, tomato-infused broth is a veritable art form. A symphony of finely chopped onions, garlic, and carrots generates a winning foundation. A dash of thyme, a wink of rosemary- a sprinkle of these herbs adds a zesty promise of flavors to come.
The masterpiece-in-making then takes a hearty turn with a combo of cannellini beans and diced tomatoes. Tip from yours truly: don’t be a stickler for fresh produce alone, this is one dish where canned goodies shine. Soar high, my free-spirited cooking connoisseurs!
The grand finale, the pasta, is what gives this hearty soup its backbone. Just before serving, I walk on eggshells to ensure the pasta is not overcooked, maintaining a firm al dente bite.
The moment everyone gathers around the dining table, the wafting aromas of Pasta e Fagioli filling the room, satisfaction washes over me. And as I watch them tuck into their bowls, there’s just one phrase echoing around – ‘Boy, this is to die for!’ Well, that’s the sweet, rewarding melody of pure, simple joy.
- Start by heating two tablespoons of olive oil in a large pot on medium heat.
- Toss in a finely chopped onion, two diced carrots, and two celery stalks. Sweat these down until they’re soft and the onion is translucent.
- Add three chopped garlic cloves to the pot and cook until it’s fragrant.
- Stir in a teaspoon each of dried oregano and dried basil to infuse your dish with some Italian flair.
- Time to up the ante with a quart of low sodium chicken broth, two cans of cannellini beans (drained and rinsed), and a can of diced tomatoes, juice and all.
- Bring this delectable mixture to the boil, then reduce the heat to let it simmer.
- Add the pasta – half a cup should do. Cook it in the soup until it’s al dente, this should take about 10 minutes.
- Salt and pepper to taste and throw in a handful of chopped fresh parsley, right at the end.
- Serve piping hot with a sprinkle of Parmesan and a slice of crusty bread on the side.
- Bon Appétit! Remember, with cooking it’s the thought that counts, so pour in all the love you have, and this classic Italian Pasta e Fagioli will not disappoint.
That was fresh!